摘要
利用单螺杆挤出机对糯米进行糊化处理,以糊化度为考察指标,采用响应面法,在单因素试验基础上研究物料含水量、挤出温度及物料粒度对糯米糊化度的影响。结果表明:物料粒度100目(0.147 mm)、挤出温度155℃、物料含水量31%时,糊化效果达到最佳,糊化度为95.15%。通过高效液相色谱分析,挤出糊化糯米含木糖17.21 mg/g、葡萄糖99.99 mg/g、蔗糖48.64 mg/g、麦芽糖42.35 mg/g、麦芽三糖18.96 mg/g。研究表明:单螺杆挤出法可有效代替传统蒸煮法进行糯米糊化处理。
Glutinous rice was extruded by a single screw extruder for gelatinization. The degree of gelatinization(DG) was investigated with respect to three extrusion parameters including the moisture content and particle size of the raw material as well as extrusion temperature,and maximized by optimizing these three parameters using response surface methodology. The glutinous rice flour with a particle size of 100 mesh(0.147 mm) and a 31% moisture content exhibited the highest value of DG after extrusion at 155 ℃. High performance liquid chromatography(HPLC) analysis showed that the glutinous rice extruded under optimal conditions contained 17.21 mg/g xylose,99.99 mg/g glucose,48.64 mg/g sucrose,42.35 mg/g maltose and 18.96 mg/g maltotriose. Therefore,single screw extruder can be a promising alternative to traditional cooking for glutinous rice gelatinization.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第14期24-29,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2013BAD16B08
2012BAD34B07)
关键词
糯米
挤出
糊化
glutinous rice
extrusion
gelatinization
